Spaghetti & Lasagna Sauce

INGREDIENTS

450 grams (1 lb) Italian hot-sausage links
900 grams (2 lbs) lean ground beef
250 grams (½ lb) white button "parisian" mushrooms, cleaned, bottom of stems removed, sliced
2 medium size yellow onions, cleaned andchopped
2-4 cloves of garlic, minced
or: ½-1 tablespoon of minced garlic
1 small green bell pepper (paprika), cleaned, cored, and chopped
3 large cans (28 oz., 825 ml) of whole tomatoes in tomato purée
2 small cans (6 oz., 170 grams) of tomato paste
2 cups freshly grated Parmesan cheese
1 cup parsley (flat-leaved, not curly-leaved), chopped
1 cup de-stoned black olives, coarsely chopped
1-2 tablespoons dried Italian herb seasoning
2 teaspoons sugar
¾ teaspoon freshly ground black pepper
1 teaspoon salt
Olive oil

EQUIPMENT & SUPPLIES

PREPARATION / DIRECTIONS

Remove the sausage meat from the casing, and loosen up with a fork
Cook the sausage and ground beef in a large pot over high heat, stirring often, until all pan juices have evaporated and the meat is browned
Use a slotted spoon to remove the meat from the pot, and put into a medium size bowl
Add the onions, mushrooms, garlic, green pepper to the pan drippings and sauté
Return the meat to the pot and add remaining ingredients - except the parsley
Bring to a boil, then reduce heat to low
Cover and let simmer for an hour
Stir in the chopped parsley